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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":496,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"region":539,"baseServings":540,"prepMinutes":541,"cookMinutes":542,"restMinutes":456,"difficulty":543,"course":544,"diet":546,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":534,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Yes. Fine wheat couscous is the usual substitute outside West Africa and it works well, needing only about 10 minutes of steaming or a soak in hot water. The result is softer and slightly blander, since millet has a distinct nutty flavour, but nobody will refuse a bowl of it.","Can I use ordinary couscous instead of millet couscous?",{"answer":398,"question":399},"Sweet enough to be a dessert but with the sourness of the yoghurt still clearly there — it should taste closer to a tangy set yoghurt than to ice cream. Because cold dulls sweetness, taste the mixture at room temperature and stop when it seems very slightly less sweet than you want.","How sweet should thiakry be?",{"answer":401,"question":402},"The millet kept absorbing liquid after you mixed it. This is expected, and the fix is to hold back roughly a fifth of the dairy and stir it in just before serving. If it is already too thick, loosen it with a few tablespoons of milk or evaporated milk and stir until it flows again.","Why did my thiakry turn stodgy?",{"answer":404,"question":405},"They are close relatives rather than the same dish. Dégué, from Mali and Burkina Faso, uses the same combination of millet and soured milk but is usually looser, sometimes drinkable, and often made with coarser millet grains. The Senegalese version tends to be thicker and more heavily perfumed with vanilla and nutmeg.","Is thiakry the same as dégué?",{"answer":407,"question":408},"You can build it on thick coconut yoghurt with a coconut condensed milk, and the result is genuinely good — coconut suits the vanilla and nutmeg. It will not taste like thiakry, though, since the specific sourness of fermented cow milk is the backbone of the original.","Can I make it dairy-free?",[410,411,412,413,414,415],"Cool the steamed millet completely before it meets the dairy. Warm grain thins the yoghurt and can make it split into something grainy.","Grate the nutmeg fresh over the bowl at the end. Pre-ground nutmeg loses almost everything within weeks and is the reason a lot of home versions taste of nothing but sugar.","Chill for at least two hours. The millet keeps absorbing liquid, so a mixture that looks perfect straight after mixing will be stodgy by the time you serve it.","Hold back a little of the milk and stir it in just before serving to loosen the mixture to the consistency you want.","Use full-fat yoghurt. Low-fat versions turn watery and separate at the bottom of the glass within an hour.","Taste before chilling and again before serving — cold blunts sweetness noticeably, so a mixture that tastes right at room temperature will taste flat straight out of the fridge.","🥣","Thiakry is a cold dessert of tiny steamed millet grains suspended in sweetened, slightly sour milk, somewhere between a rice pudding and a drinking yoghurt but firmly its own thing. The millet stays distinct and very slightly chewy, the dairy is thick and tangy, and the flavour comes from vanilla, a hard grating of nutmeg and enough sugar to take the edge off the yoghurt without turning it into a milkshake. It is served properly cold, often in a glass, and it is the standard end to a Senegalese celebration meal because it can be made hours ahead and only improves while it waits.","Soured milk sits at the centre of Fulani food culture across the Sahel, and thiakry belongs to that lineage as much as to the millet fields of the Senegalese interior. Herding communities have combined fermented milk with grain for a very long time, and the same basic idea recurs under other names across the region — dégué in Mali and Burkina Faso, and versions in Guinea and Niger, differing mainly in whether the grain is millet couscous, coarser millet or rice.\n\nIn Senegal it turns up at weddings, baptisms and religious holidays, and it also has a specific role in Ramadan, where a cold, sweet, dairy-heavy dish that requires no cooking at the moment of serving is exactly what a household breaking a fast wants on the table. Street vendors sell it in small plastic cups from cool boxes, and supermarkets now sell industrial versions, which older cooks are generally rude about.\n\nThe modern home recipe usually leans on shop-bought dairy, and there is no purism about it: a mix of plain yoghurt, crème fraîche or sour cream and a tin of sweetened condensed milk is what most people actually use, because it gives the right thickness and sweetness without anyone having to sour milk from scratch. The one thing cooks disagree on is how loose it should be. Some serve it stiff enough to hold a spoon upright, others thin enough to drink through a wide straw, and both will tell you the other is doing it wrong.","Refrigerate in a covered container for up to 3 days. It thickens each day as the millet absorbs more liquid, so keep a little extra yoghurt or evaporated milk to loosen it before serving. Stir well before spooning it out, as a thin layer of whey often separates on top — this is normal and stirs straight back in. Do not freeze it: the dairy splits on thawing and the grains turn mealy.",[421,422,423,424],"Steams the millet properly instead of soaking it, so the grains stay separate rather than turning to paste in the milk.","Balances yoghurt against condensed milk in a ratio that reads tangy rather than cloying.","Rests the mixture long enough for the grain to drink up the dairy, which is when the texture actually comes together.","Needs no cooking on the day, so it can be finished entirely the night before.",[426,427,428],"Steamer basket or fine sieve that fits over a pan","Large mixing bowl","Fine grater for the nutmeg",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},11,62,3,38,12,390,[437],"Serve in small glasses straight from the fridge, with a grating of nutmeg on top and a long spoon.",[439,442,445],{"name":440,"description":441},"Thiakry with pineapple","Finely diced fresh pineapple folded in just before serving, which adds acidity and stops the richness from settling.",{"name":443,"description":444},"Dégué","The Malian and Burkinabé relative, usually looser, sometimes made with coarser millet and often served as a drink rather than a spoon dessert.",{"name":446,"description":447},"Baobab thiakry","A spoonful of baobab fruit powder stirred into the dairy, giving a sharp citrus note and a chalky pale colour. Sold in African grocers as pain de singe.",[449,455,459,464,468,472,476,480,484,488,493],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"millet","millet couscous (thiéré)","g","For the grain",{"qty":456,"name":457,"unit":458,"group":454},120,"water with a pinch of salt","ml",{"qty":460,"ref":461,"name":462,"unit":453,"group":463},500,"yogurt","full-fat plain yoghurt","For the cream",{"qty":465,"ref":466,"name":467,"unit":453,"group":463},150,"creme-fraiche","crème fraîche or sour cream",{"qty":469,"ref":470,"name":471,"unit":453,"group":463},200,"condensed-milk","sweetened condensed milk",{"qty":473,"ref":474,"name":475,"unit":458,"group":463},100,"milk","whole milk, plus extra for loosening",{"qty":477,"name":478,"unit":479,"group":463},2,"vanilla extract","tsp",{"qty":481,"ref":482,"name":483,"unit":479,"group":463},0.5,"nutmeg","nutmeg, freshly grated",{"qty":485,"name":486,"note":487,"unit":453,"group":463},40,"caster sugar","adjust to taste after mixing",{"qty":489,"ref":490,"name":491,"unit":453,"group":492,"optional":8},60,"raisins","raisins, soaked 10 minutes in warm water","To finish",{"qty":465,"ref":494,"name":495,"unit":453,"group":492,"optional":8},"pineapple","fresh pineapple, finely diced",[497,501,506,510,513,517],{"text":498,"title":499,"timerSeconds":500},"Put the millet couscous in a bowl, sprinkle over the salted water and rub the grains between your palms until they are evenly moist and no dry powder remains at the bottom. Leave to swell for 10 minutes.","Damp the millet",600,{"tip":502,"text":503,"title":504,"timerSeconds":505},"Do not press the grain down. Packed millet steams unevenly and the bottom layer goes gluey.","Pile the grain loosely into a steamer basket set over simmering water and steam for 20 minutes, forking it through halfway, until the grains have swollen and a bitten one is tender all the way through with no chalky core.","Steam until tender",1200,{"tip":507,"text":508,"title":509,"timerSeconds":505},"This is not optional. Warm grain slackens the yoghurt and you will not get it back.","Spread the steamed millet on a wide tray, break up any clumps with a fork and leave it until it is fully cold to the touch, about 20 minutes. Rake it once more before mixing so the grains fall separately.","Cool completely",{"text":511,"title":512},"In a large bowl whisk the yoghurt, crème fraîche, condensed milk, milk, vanilla, grated nutmeg and sugar together until completely smooth and slightly aerated. Taste and add sugar a spoonful at a time — it should be sweet with the yoghurt tang still clearly there.","Whisk the cream base",{"text":514,"title":515,"timerSeconds":516},"Fold the cold millet and the drained raisins into the cream base, keeping about 100 ml of the mixture back in a small jug. Cover and refrigerate for at least 2 hours, by which time the grains will have plumped and the mixture will have set to a thick, spoonable cream.","Fold and chill",7200,{"text":518,"title":519},"Stir in the reserved cream, plus a splash of milk if it has stiffened more than you want, and fold through the diced pineapple if using. Spoon into small glasses and grate a little more nutmeg over each one just before it goes to the table.","Loosen and serve cold","CHAH-kree",[522,526,530],{"note":523,"swap":524,"original":525},"Widely used outside West Africa and perfectly pleasant, though the grain is softer and the nutty flavour of millet is missing.","Fine wheat couscous, steamed for 10 minutes","Millet couscous",{"note":527,"swap":528,"original":529},"Slightly less thick and less caramelised in flavour. Dissolve the sugar fully before mixing or it stays gritty in the cold dessert.","150 ml evaporated milk plus 60 g sugar, whisked until dissolved","Sweetened condensed milk",{"note":531,"swap":532,"original":533},"All three work. Sour cream gives the tangiest result, Greek yoghurt the thickest.","Sour cream, or an extra 150 g of thick Greek yoghurt","Crème fraîche","thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Thiakry","Caakiri","senegal","Dakar",6,15,25,"easy",[545],"dessert",[547,548,549],"vegetarian","gluten-free","nut-free",[451,461,470,482],[552,555,557,559],{"alt":553,"src":554},"Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting inside","\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-1x1.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-4x3.jpg",[534,562,563,564,565,566,567],"caakiri","degue","millet dessert","yogurt pudding","senegalese sweet","no-bake","2026-08-20","dishroute-kitchen","Steamed millet pearls folded into sweetened soured milk with vanilla and nutmeg, chilled until thick and spooned cold straight from the glass.",{"en":572},"\u002Frecipe\u002Fthiakry",{"items":574,"total":579,"page":858,"limit":859,"hasMore":860},[575,606,639,668,700,729,759,789,799,829],{"slug":576,"title":577,"shortTitle":578,"nativeName":578,"countrySlug":538,"region":539,"baseServings":540,"prepMinutes":579,"cookMinutes":541,"restMinutes":580,"difficulty":543,"course":581,"diet":583,"mainIngredients":586,"images":589,"keywords":599,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap",10,90,[582],"drink",[547,584,548,585,549],"vegan","dairy-free",[587,588],"mint","lime",[590,593,595,597],{"alt":591,"src":592},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[576,600,601,602,603,604,605],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":607,"title":608,"shortTitle":609,"nativeName":609,"countrySlug":538,"region":539,"baseServings":610,"prepMinutes":611,"cookMinutes":612,"restMinutes":456,"difficulty":543,"course":613,"diet":616,"mainIngredients":618,"images":622,"keywords":632,"publishedAt":568,"updatedAt":568,"authorSlug":569},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",4,20,30,[614,615],"street-food","main",[585,617],"halal-friendly",[619,620,621],"lamb","onion","lemon",[623,626,628,630],{"alt":624,"src":625},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[607,633,634,635,636,637,638],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":640,"title":641,"shortTitle":642,"nativeName":642,"countrySlug":538,"region":539,"baseServings":610,"prepMinutes":643,"cookMinutes":612,"restMinutes":612,"difficulty":644,"course":645,"diet":647,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":568,"updatedAt":568,"authorSlug":569},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,"medium",[614,646],"snack",[648,585],"pescatarian",[650,651,620,588],"white-fish","flour",[653,656,658,660],{"alt":654,"src":655},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[640,663,664,665,666,667],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":538,"region":673,"baseServings":540,"prepMinutes":542,"cookMinutes":473,"difficulty":644,"course":674,"diet":675,"mainIngredients":676,"images":682,"keywords":692,"publishedAt":568,"updatedAt":568,"authorSlug":569},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",[615],[585,617],[677,678,679,680,681],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[683,686,688,690],{"alt":684,"src":685},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[693,694,695,696,697,698,699],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":538,"region":539,"baseServings":610,"prepMinutes":541,"cookMinutes":705,"restMinutes":706,"difficulty":543,"course":707,"diet":709,"mainIngredients":710,"images":713,"keywords":723,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[708,614],"breakfast",[547,584,585],[620,711,681,712],"tomato","scotch-bonnet",[714,717,719,721],{"alt":715,"src":716},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[701,724,725,726,727,728],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":538,"region":734,"baseServings":610,"prepMinutes":542,"cookMinutes":735,"restMinutes":736,"difficulty":543,"course":737,"diet":738,"mainIngredients":739,"images":741,"keywords":751,"publishedAt":568,"updatedAt":568,"authorSlug":569},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","Casamance",55,240,[615],[585,617],[740,620,621],"chicken",[742,745,747,749],{"alt":743,"src":744},"Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[752,753,754,755,756,757,758],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":538,"region":734,"baseServings":540,"prepMinutes":612,"cookMinutes":764,"difficulty":644,"course":765,"diet":767,"mainIngredients":768,"images":772,"keywords":782,"publishedAt":568,"updatedAt":568,"authorSlug":569},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja",50,[766,615],"soup",[648,585,548],[769,650,770,771],"okra","shrimp","rice",[773,776,778,780],{"alt":774,"src":775},"Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl","\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[783,784,785,786,787,788],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu 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